Friday, June 22, 2012
3 pounds of fresh jalapeno peppers, washed well
2 cups vinegar, cider vinegar is best but you can use half cider half white or all white
6 cups of sugar
1/2 teaspoon turmeric
1/2 teaspoon celery seed
3 teaspoons garlic powder OR 3 fresh cloves, minced
1 teaspoon cayenne pepper, ground
Wear gloves to slice your peppers. DO NOT skip wearing gloves. I'll say it again, wear gloves! Remove the stems and slice jalapeno peppers about a 1/4 inch thick or whatever you like best and set them aside.
In a large pot, add vinegar, sugar, turmeric, celery seed, garlic and cayenne pepper. Stir to mix well and bring to a boil. Reduce heat and let simmer for about 5 minutes. Add the jalapeno slices and let simmer 4 to 5 minutes. Using a "holey" spoon transfer the peppers into hot clean sterilized jars leaving about 1/4 inch at top. Bring the syrup mixture back up to a rolling boil and let cook for 5 minutes, stirring constantly. Remove from heat and ladle syrup into the jars over the jalapenos. You may need to tap the jars to release air bubbles.
Wipe the rims clean with a folded paper towel dipped in boiling water to clean and top with lids & rings. I had leftover syrup that I also canned. Hot water bath your jars for 10 minutes. Remove from bath and let stand overnight. Remove lid rims, wash jars and rims to remove any water residue. I have hard water so this step is important to keep the integrity of the rings and lids. Let the peppers age at least a couple of weeks before eating; longer aging is better. I only got 6 half pints from this recipe, but I didn't weigh my jalapenos, just eyeballed them. I also got three half pints of "jalapeno honey" or leftover syrup. I will use this in marinades and salad dressings for a good kick. I will definitely make this again....I have plenty of peppers to use up!
Monday, June 18, 2012
3 cups peeled and chopped tomatoes
8 cups chopped onion
8 cups chopped cucumbers
1/4 cup pickling salt
Place all into a large bowl, cover and let sit overnight. Drain very well and rinse. Place mix into a large non-reactive pot (no aluminium) and add:
2 Tablespoons powdered mustard
4 Tablespoons flour
2 teaspoons Turmeric
2 cups white vinegar
1 cup apple cider vinegar
4 cups sugar
Stir to mix well and boil on med/low heat for 20 minutes. Spoon into hot sterilized jars and seal. To make sure your lids will seal properly, place them into a pot of boiling water, use tongs to grab a lid and place on top of your hot jar. These do not require a hot water bath, but you could if you wanted to.
Made 11 cups of finished product.